Pumpkin Spice Latte Cupcakes

There are feelings, emotions and deep rooted memories associated with scents of seasonal spices. The one that carries the most warmth with me is cinnamon. It’s the note of autumn, which carries into winter and brings Christmas. Give me cinnamon combined with nutmeg, maybe a little allspice, ginger and of course vanilla, aallll the cool month seasons long. Oh, but then there’s that deep invigorating smell of coffee too- it says, ‘Please come in, get cozy and stay a while.’

Dreamy sigh…These beautiful earthy tones of gold, orange and browns come together and invite you back to sweet memories of the past, they ask you to sit, soak in, and give thanks for the present all wrapped in a hand knit sweater, then dream of the future full of hope and glimmery sparkle. Mmmm. Maybe that’s why this Pumpkin Spice flavor is such a knock out when September finally comes around. There’s an excitement in the air. Colored leaves, cool afternoon walks, costume parties, candles, and cinnamon broom sticks. Yes, pumpkin spice embodies all of that, I think. And the latte part, makes it extra inviting.

I hope you find this recipe of the famous pumpkin spice coffee gone cupcake, gone gluten and dairy free cupcake…extra special this new holiday season. I hope it will give you all the excuses to gather your loved ones around and indulge in sweet memories, hopes and dreams together… one delicious bite at a time.

For the cupcakes you’ll need:

2 C of a gluten free- all purpose flour

For this I made a large batch of All Purpose Flour using 6 C brown rice flour, 3 C Tapioca flour, 1.5 C Potato or Arrowroot Starch, 2 TB xanthan gum, 1 TB fine sea salt. Whisk together and store in a cool dry place with a tight fitting lid.

1 tsp baking soda

1 tsp baking powder

1/4 tsp fine sea salt -we use the Real Salt Brand

2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp grated nutmeg

1/4 tsp ground allspice

1/2 C unsweeted almond milk (or other non dairy milk)

1 tsp raw apple cider vinegar

1 1/2 C coconut sugar

1/2 C Nutiva Shortening- the one that’s yellow in color and uses red palm shortening and coconut oil in the ingredient list. (This is your replacement for butter, and will also be used for the icing)

1 C organic pumpkin puree

2 pasture raised eggs

1 TB organic coffee- we use Chameleon Cold Brew in Texas Pecan

1/2 TB vanilla extract

Pre-heat your oven to 350 F. Line a cupcake tin with parchment paper baking cups, set aside. Using a measuring cup pour in your almond milk and apple cider vinegar to let sour- this will become your ‘buttermilk’. Set aside.

In an electric stand mixer with the paddle attachment cream the shortening and coconut sugar together until light and fluffy, just a few minutes. Then, add pumpkin, coffee and vanilla. Add eggs one at a time-scraping sides after each addition if necessary. Then alternate flour, then soured milk in small batches, beginning and ending with the flour mixture. It will look all orange and dreamy creamy. Using an ice cream scooper, drop cupcake batter evenly into cupcake liners. Bake for about 20 minutes or until fragrant and set. Let cool before icing. This will make about 16 cupcakes.

For the Coffee Buttercream you will need:

1 C Nutiva Shortening

2 C sifted organic powdered (confectioners) sugar

1/4 tsp fine sea salt

1 tsp vanilla extract

2 TB organic coffee (already brewed)

Almond milk

In electric mixer with paddle attachment add the shortening and cream until smooth. Add sugar about 1/4 C at a time on super low speed so you don’t end up dusting the whole kitchen in sugar…trust me. Once it starts getting thick add the sea salt, vanilla and coffee, increase the speed. If it’s not the consistency you want you can either add almond milk 1 tB at a time to thin it out, or add sugar 1 TB at a time to thicken it. I turn up the speed to high and let it get all fluffy. Then transfer to a piping bag with icing tip. Decorate your cupcakes and then sprinkle a little cinnamon and sugar on top to finish. For the cinnamon and sugar just add a couple tsp of cinnamon to a small bowl with about a 1TB organic granulated sugar and using your fingers just mix it together and then sprinkle over the cupcakes. Voila. You’re done!

In a measuring cup, mix almond milk and apple cider vinegar and let sour on the side. In a stand mixer with paddle attachment, cream the sugar and shortening together until fluffy. Add the pumpkin puree, vanilla, coffee, and eggs. Scraping sides if needed. Add flour then soured milk, alternating in small batches. Begin and end with the flour mixture.

Transfer to cupcake tin with parchment paper baking liners using an ice-cream scooper. Bake at 350 for about 20 minutes or until set. Let cool.

For the coffee buttercream

Cream the shortening in a stand mixer until smooth. Add the powdered sugar about 1/4 C at a time on low speed. Add vanilla, coffee and sea salt and whip until desired consistency. If too thick- add almond milk 1 TB at a time. if too thin, add more sugar.